Hi, you asked me, and I obey. Wilza, make mocotó broth. I make mocotó broth .
I already gave it here on the mocotó channel, and it burst, the recipe is a success. I'm going to leave the video for you, and you asked me. For those who don't know, the mocotó is the leg of the ox.
In Portugal they call it a cow's hand. Here in Brazil, "mão de vaca" is "bread hard" (avaricious), it's people who don't want to put their hands in their pockets for nothing, okay? My name is Wilza Leonel and let's go there for this delicious recipe.
Let's go there with me? What do I have here? The mocotó, which is already clean.
I scratched it off with the knife I like to do that, so what am I going to do now? I'm going to put it on, I like to boil the mocotó beforehand, I like to do it that way, I think it's better. So, the first thing I'm going to do is boil this mocotó, here, our cow's hand.
I'm going to put two bay leaves in this water to taste it, I'm going to put water, let me put water here. Got pressure guys, I'll leave 10 minutes. That's all, you don't need more than that.
Put the pressure on, lower the heat, count 10 minutes and it's ready, and I'm going to put it too, I like to put it, I'm using this vinegar guys, which is the red wine one, because that's what I have at home, but you can use the vinegar you have at home, okay? So I'm going to put the vinegar here. Let's put it on now, I'm going to cover this pan, turn it on here, and it has pressure for 10 minutes.
And that's it, got pressure, put the fire down, 10 minutes and it's ready. Then we continue the recipe. While you're here under pressure, we're moving forward.
I'm going to chop the garlic, we're going to chop the garlic, very finely chopped, we're going to have everything ready here. Chopped beef plate. I'm also going to chop the onion and red pepper.
I like the red pepper better, but if you like the yellow one, the. . .
wow, I knocked it over here, I made a mess here, for God's sake. If you like green or yellow better, you can use it. I like the red one better, that's why you see me always using the red one here.
. . finely chopped.
. . Let's put it here now, and I'm going to chop up this leftover onion, which didn't fit everyone.
I'm going to chop everything now, let's chop. . .
Everything minced, now let's wait for our mocotó to be ready to continue the recipe. Ah, enjoy, if you are not yet subscribed to the channel, go down, now register, leave the like, and activate the bell to receive all notifications, agreed? So YouTube warns you "Oh, Wilza posted a good recipe there, run there.
Okay? Well , let's wait then guys. [Music] Now let's start sautéing all of this here.
I've already put olive oil in the pan, and I'm going to put the garlic to fry. I'm going to put our onion and the pepper that we crushed here, I'm going to also put the leek [Music] and I'm going to let it braise here people. Leave it here now for about 5 minutes, giving it a good stew so we can add the rest of the ingredients later.
[Music] It's already well fried, what should I put now? The paprika, which I already taught here on the channel, cumin, a suggestion of seasonings. If you If you don't like one, replace it.
Use the one you like best. Two bay leaves, let's stir it again. Oh, what a good smell that cumin has already risen here .
I'm going to put our mocotó now, I'm going to put it here, I'm going to just let him get a color and now we're going to add the water and I'm going to add it now guys, the tomato, it's with the skin and the seed, chopped very small, although it will melt, right? I'm going to leave it here a little while getting a color and we're going to go back to the pressure cooker here. I'm also going to add a pinch of pepperoni, be careful that this little thing burns, salt, black pepper, and let's leave a little bit here before putting it on the pressure.
Let the tomato release a little sauce. While it finishes sautéing, let's go with me to the vegetable garden to get some thyme, it's going to give this a fragrant flavor that you have no idea about. Let's run to the garden, [Music] and now let's put this thyme here, these little leaves, which gives a lot of flavor.
All right, now we're going to put water, let me open it here and we're going to cover this here with water. Reminding you that the amount of everything, the complete recipe is down here in the video description. I'm going to mix it up, correct the salt now, see what's missing.
It got pressure, I 'm going to leave it for 50 minutes, but whoever follows me longer already knows that half the time I open it to see how it's going. Let me get a spoon and let's taste the salt. Holds a little more salt, people.
Now I'm going to cover it up, and in a little while I'll be back to show you. [Music] Let's see how it goes, 20 minutes, let's see, let's stick a knife here, look, let me pull one out here so we can stick it. It's still far away people, it's far away.
Let me give it a stir, I already opened it to give it a little stir, I'll cover the pan and let's leave it here. In about 20 minutes I open again. I want it to be released from the bone so that we can chop it later and continue our broth.
So, I'll leave another 20. Let's open it to see how our mocotó is doing, let's open it. Just like that with rice, hey guys, it was already good but it will get better, there is a way to improve.
Let's see if it's wet now. Hum, now it's soft, let me show you. I 'm going to take it all off because I'm going to cut the little pieces.
Look here, look, can you see how it is? Let me take it with this hand to show you. Look here, letting go.
Look how delicious this people. Wow, that made me want to eat, see? Now I'm going to chop all this up finely so that later we can finish our mocotó, thicken this broth, make it tastier.
I'm going to sting people, look, can you see? I'm going to chop up all this here and I'll be right back to show you. I'm going to chop it up.
It's going to take a while now, huh? But, look, look how it is. I'm like, if you let it cool down it's easier , right?
But, as I already want to show you live and in color, I'm cutting here, look. But this is it here, look, so tiny, minced, and let's cut all of this out of here. [Music] And now we're going to take this broth and mix it with the cassava.
Let's get some of that broth. It's good that, as I took so long here to cut the mocotó here, my broth has already cooled down. Now let's take it and let's hit here.
We are also going to beat a little, we are going to beat a little, and now we are going to put the cassava. Let me get another spoon here, let's beat this cassava together. Already.
. . oh guys, until I show it.
The cassava is cooked, I've cooked it before, let me hold it with my hand, it'll be easier, I've already removed that little lint from it, you know, it stays here in the middle, before cooking. I like take out, less work. And now we're going to hit all of this over here.
Oh the taste of that. [Music] Let's beat it all up, beat it up. [Music] All smoothie, now let's go back to our mocotó, the one I chopped all nice, little, let's go back to the pan.
Yeah. . .
but it smells good guys. We're going to put what we beat too, [Music] [Music] Let's wait for it to boil so we can put the other ingredients. And no leaving, huh.
No leaving that has a kiss, huh. There's a kiss, I'll fight you if you leave before I send kisses, wait a minute. [Music] It's boiled, what am I going to put now that makes all the difference?
- Lemon. It will bring an acidity to this dish that is divine people, divine, divine. I'm going to turn it off, I'm going to put the lemon juice now, and I'm going to put the green smell now.
. . I'm going to put the green smell, and I'm going to show two options for us to serve.
One that we see a lot in pubs, which is to serve it in a small cup, in an American glass. And the fear of dropping it now in my hand. I think this way of serving is beautiful, people, in a glass, the broth.
Have to put. Ah, later I'm going to clean it up to take a nice picture, then we decorate it a little more, here, look, like this. I'm going to put this one too to prepare for the photo, come on, that.
With this chill. It's cold here, people. Is it cold in your city?
I live in Londrina, it's very cold here. This broth is very good here, look, look here. Let's decorate this too.
I'll put it here now to serve, let me get a few pieces here from Mocotó. . .
Oh, that's delicious. Let's get more green smell around here, and let's taste this deliciousness here, people. Let's taste it here, hot.
I, myself, would put another bunch of pepper here. A lot more, that I didn't feel the pepper the way I like it. Here, let's taste it now, let's taste this deliciousness here.
It's hot, it's hot. How can something so simple make all the difference? That touch of lemon, you have no idea what it does on the plate.
It's too good, you can't stop putting that lemon. It's good, too good. And now for the kisses.
Wow, what a delight this is. Want to eat more. Maria de Lourdes Tavares, from Macaé, a kiss.
Cruz Family, who is from Conceição do Almeida, in Bahia. Sandra Toledo. And this one here said: "Wilza, let me know when you're going to send a kiss and I'll run and call my husband, So Ilda Silva, run there and call her husband because, look, your kiss has arrived.
Run. Do you want me to send it again? , I'll wait a little bit.
Did you have time? So go there. Ilda Silva, a kiss everyone, until the next recipe.
I hope you enjoyed it. Don't stop sharing the videos, leave a like, if you are not subscribed, make your subscription now, okay? Let's chat , leave a nice comment.
You help me a lot with this engagement. For you it's nothing and for me it helps, and it helps a lot, okay? I'll keep eating my broth here with mocotó, which Is it too good?
Want some more? I'll eat for you. Kiss, bye, bye.
